@sohlae: Keema for hungry, tired, busy people Serves 4 Ready in 45 minutes ¼ cup ghee or neutral oil 1 pound ground meat, any kind 1 medium shallot (or ½ small red or yellow onion) 3 garlic cloves 2-inch piece fresh ginger 1 teaspoon garam masala ¼ to 1 teaspoon chili powder (to taste!) ¼ teaspoon turmeric 1 (15 ounce) can crushed tomatoes 1 cup frozen peas salt Add the ghee and meat to a hot skillet. Break up and spread into one even layer and let brown undisturbed, 6 to 8 minutes. Meanwhile, peel and roughly chop the shallot, garlic, and ginger, transferring them to a blender along with half the tomato sauce. (If you add all the sauce at once, sometimes the aromatics struggle to blend fully.) Blend until smooth. Break up the meat. It should be sizzling in fat: If there isn’t enough, add more. If it’s swimming in it, tilt the skillet then scoop off and discard some. Add the puree, remaining tomato, and peas to the meat. Season generously with salt. Cook, stirring occasionally and adding water as needed, until the sauce darkens and the flavors meld, about 30 minutes.

Sohla El-Waylly

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Region: US

Thursday 19 February 2026 19:48:14 GMT